CN103689739A - Fruity drink capsule and preparation method thereof - Google Patents
Fruity drink capsule and preparation method thereof Download PDFInfo
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- CN103689739A CN103689739A CN201310668875.4A CN201310668875A CN103689739A CN 103689739 A CN103689739 A CN 103689739A CN 201310668875 A CN201310668875 A CN 201310668875A CN 103689739 A CN103689739 A CN 103689739A
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- China
- Prior art keywords
- fruit
- capsule
- flavored beverage
- citric acid
- described weight
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- 239000002775 capsule Substances 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 28
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000011575 calcium Substances 0.000 claims abstract description 14
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 108
- 235000013361 beverage Nutrition 0.000 claims description 62
- 239000000463 material Substances 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 238000001816 cooling Methods 0.000 claims description 30
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 24
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 24
- 229940069338 potassium sorbate Drugs 0.000 claims description 24
- 235000010241 potassium sorbate Nutrition 0.000 claims description 24
- 239000004302 potassium sorbate Substances 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 15
- 235000015203 fruit juice Nutrition 0.000 claims description 15
- 235000010413 sodium alginate Nutrition 0.000 claims description 15
- 229940005550 sodium alginate Drugs 0.000 claims description 15
- 239000000661 sodium alginate Substances 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 229940088594 vitamin Drugs 0.000 claims description 12
- 229930003231 vitamin Natural products 0.000 claims description 12
- 235000013343 vitamin Nutrition 0.000 claims description 12
- 239000011782 vitamin Substances 0.000 claims description 12
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 6
- 238000004945 emulsification Methods 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 235000014214 soft drink Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 3
- 210000005182 tip of the tongue Anatomy 0.000 abstract description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 3
- 239000002253 acid Substances 0.000 abstract 3
- 239000011734 sodium Substances 0.000 abstract 3
- 229910052708 sodium Inorganic materials 0.000 abstract 3
- 239000000835 fiber Substances 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a fruity drink capsule and a preparation method thereof, and belongs to the technical field of foods processing. The fruity drink capsule is prepared through a fruity drink core, a wall and preserving fluid. The fruity drink capsule has the advantages that sodium alga acid in the fruity drink capsule forms gel while contacting calcium, thus the capsule can be produced; the fruity drink capsule is a product of a novel structure and is characterized in that liquid of various tastes is included in the capsule produced by sodium alga acid; when people crunch, various fruity tastes spread around the tip of the tongue and stay in heart; the sodium alga acid serves as the raw material of the wall of the capsule, so that the capsule nearly does not have heat but is rich in plant fibers. The fruity drink capsule brings the innovation of soft drinks and also increases the value of drinks.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of fruit-flavored beverage capsule and preparation method thereof.
Background technology
On current soft drink market, also do not have capsule-type soft drink to occur, as a new face, its appearance meets the market trend of diversification, and the psychology of also having catered to present consumer's seeking new thoughts, should have powerful market appeal simultaneously.
Although capsule-type soft drink is compared certain advantage that exists with conventional beverage,, the application of encapsulated technology aspect food also has many weak points, and technique and method are to be improved.Be mainly manifested in: 1. method is single, although in chemical field, encapsulated method emerges in an endless stream, and the new method being employed in food service industry is but seldom.2. productive rate is low, is limited by the single of preparation method, and the encapsulated productive rate in food service industry is always a lower level.3. range of application is narrow, although encapsulated technology is applied more widely in some industries, the application aspect food processing or fewer, particularly in soft drink industry, is also blank out substantially.
2011, Chinese soft drink reached more than 11,700 ten thousand tons at Chinese sales volume, increases on year-on-year basis 20%, comprises tea beverage, fruit drink, soda, sports drink and fruit and milk drink etc.Country " 12 " plans that Chinese beverage industry inciting somebody to action recanalization beverage products structure in the development of the coming five years, and has no at present the report of relevant drink capsule.Visible soft drink capsule aspect, domestic also rare producer exploitation at present, says nothing of industrialization and produces, and the soft capsule type beverage of development of new will have the broad market space.
Summary of the invention
The problem existing for prior art, the object of the invention is to design provides a kind of fruit-flavored beverage capsule and preparation method thereof.
Described a kind of fruit-flavored beverage capsule, is characterized in that by fruit-flavored beverage core, wall material and preserves liquid processing,
Described fruit-flavored beverage core is comprised of the raw material of following weight proportion: water 40～60%, HFCS 30～50%, original fruit juice 2～8%, converted starch 1～5%, vitamin calcium 0.1～0.8%, citric acid 0.2～0.8%, potassium sorbate 0.01～0.08% and flavoring essence 0.01～0.05%;
Described wall material is comprised of the raw material of following weight proportion: sodium alginate 0.8～1.3%, citric acid 0.05～0.08%, water surplus;
Described preservation liquid is comprised of the raw material of following weight proportion: HFCS 30～40%, citric acid 0.01～0.06%, potassium sorbate 0.01～0.06%, flavoring essence 0.01～0.05%, water surplus.
Described a kind of fruit-flavored beverage capsule, is characterized in that described fruit-flavored beverage core is comprised of the raw material of following weight proportion: water 45～55%, HFCS 35～45%, original fruit juice 3～5%, converted starch 2～4%, vitamin calcium 0.1～0.5%, citric acid 0.3～0.6%, potassium sorbate 0.04～0.05% and flavoring essence 0.01～0.02%.
Described a kind of fruit-flavored beverage capsule, is characterized in that described wall material is comprised of the raw material of following weight proportion: sodium alginate 0.9～1.1%, citric acid 0.06～0.07%, water surplus.
Described a kind of fruit-flavored beverage capsule, is characterized in that described preservation liquid is comprised of the raw material of following weight proportion: HFCS 32～38%, citric acid 0.02～0.04%, potassium sorbate 0.02～0.04%, flavoring essence 0.02～0.03%, water surplus.
The preparation method of described a kind of fruit-flavored beverage capsule, is characterized in that comprising following processing step:
The preparation of A, fruit-flavored beverage core
1) heating after the water of described weight and HFCS mixing is boiled;
2) the converted starch gelatinization 5～10 minutes that adds described weight in the material obtaining in step 1);
3) in step 2) add potassium sorbate, original fruit juice, the vitamin calcium of described weight to stir in the material that obtains;
4) in the material obtaining in step 3), be pumped in cooling tank cooling;
5) citric acid, the flavoring essence that adds described weight during to 50～60 ℃ to be cooled, stirs 20～30 minutes until cooling, and normal temperature is standby, obtains fruit-flavored beverage core;
The preparation of B, wall material
6) will after the water boil of described weight, add the sodium alginate of described weight, in high-speed emulsifying machine, emulsification is 8～10 minutes;
7) material step 6) being obtained, is pumped in cooling tank cooling;
8) to be cooledly add the citric acid of described weight during to 50～60 ℃, then be cooled to room temperature, standby, obtain wall material;
C, the preparation of preserving liquid
9) will the water of described weight and HFCS mix after heating boil, then add the potassium sorbate of described weight to stir, then add citric acid and the flavoring essence of described weight, stir even standbyly, obtain preserving liquid;
The preparation of D, fruit-flavored beverage capsule
10) the wall material that the fruit-flavored beverage core in capsule forming machine, step 5) being obtained and step 8) obtain carries out capsule shaping;
11) fruit-flavored beverage capsule step 10) being obtained is placed on and in the preservation liquid that step 9) obtains, boils temperature and reach 85～90 ℃;
12) fruit-flavored beverage capsule with preserve liquid by weight 3～5:1, carry out filling, filling rear insulation 20～30 minutes;
13) spraying cooling, dry rear vanning, obtain fruit-flavored beverage capsule.
The fruit-flavored beverage capsule making by the present invention, compared with prior art has the following advantages:
1, in above-mentioned fruit-flavored beverage capsule, sodium alginate is met calcium and is formed this characteristic formation capsule of gel, it is a kind of new-type infrastructure product, it is that the feed liquid of various tastes is wrapped in the capsule of sodium alginate formation, allows various fruity senses hover and rest in the heart at the tip of the tongue when puff hereby jumps brokenly;
2, the wall material of capsule is to be raw material with sodium alginate, and heat is almost nil, and contains abundant string;
3, fruit-flavored beverage capsule of the present invention will bring the innovation that soft drink is new, has increased the value of beverage.
The specific embodiment
Below in conjunction with embodiment, further illustrate the present invention.
Embodiment 1
The preparation of A, fruit-flavored beverage core
1) according to following weight proportion, prepare burden: water 49.82%, HFCS 40%, original fruit juice (grape original fruit juice) 6%, converted starch 3%, vitamin calcium 0.5%, citric acid 0.6%, potassium sorbate 0.05% and flavoring essence 0.03%;
2) heating after the water of described weight and HFCS mixing is boiled;
3) in step 2) add the converted starch gelatinization 8 minutes of described weight in the material that obtains;
4) in the material obtaining in step 3), add potassium sorbate, original fruit juice, the vitamin calcium of described weight to stir;
5) in the material obtaining in step 4), be pumped in cooling tank cooling;
6) citric acid, the flavoring essence that adds described weight during to 55 ℃ to be cooled, stirs 25 minutes until cooling, and normal temperature is standby, obtains fruit-flavored beverage core.
The preparation of B, wall material
1) according to following weight proportion, prepare burden: sodium alginate 1.0%, citric acid 0.06%, water 98.94%;
2) will after the water boil of described weight, add the sodium alginate of described weight, in high-speed emulsifying machine, emulsification is 9 minutes;
3) by step 2) material that obtains, be pumped in cooling tank cooling;
4) to be cooledly add the citric acid of described weight during to 55 ℃, then be cooled to room temperature, standby, obtain wall material.
C, the preparation of preserving liquid
1) according to following weight proportion, prepare burden: HFCS 35%, citric acid 0.03%, potassium sorbate 0.03%, flavoring essence 0.03%, water 64.91%;
2) will the water of described weight and HFCS mix after heating boil, then add the potassium sorbate of described weight to stir, then add citric acid and the flavoring essence of described weight, stir even standbyly, obtain preserving liquid.
The preparation of D, fruit-flavored beverage capsule
1) in capsule forming machine, fruit-flavored beverage core and wall material are carried out to capsule shaping;
2) fruit-flavored beverage capsule step 1) being obtained is placed on to preserve and in liquid, boils temperature and reach 87 ℃;
3) fruit-flavored beverage capsule with preserve liquid by weight 4:1, carry out filling, filling rear insulation 25 minutes;
4) spraying cooling, dry rear vanning, obtain fruit-flavored beverage capsule.
Embodiment 2:
The preparation of A, fruit-flavored beverage core
1) according to following weight proportion, prepare burden: water 50.27%, HFCS 35%, original fruit juice (orange original fruit juice) 8%, converted starch 5%, vitamin calcium 0.8%, citric acid 0.8%, potassium sorbate 0.08% and flavoring essence 0.05%;
2) heating after the water of described weight and HFCS mixing is boiled;
3) in step 2) add the converted starch gelatinization 5 minutes of described weight in the material that obtains;
4) in the material obtaining in step 3), add potassium sorbate, original fruit juice, the vitamin calcium of described weight to stir;
5) in the material obtaining in step 4), be pumped in cooling tank cooling;
6) citric acid, the flavoring essence that adds described weight during to 60 ℃ to be cooled, stirs 30 minutes until cooling, and normal temperature is standby, obtains fruit-flavored beverage core.
The preparation of B, wall material
1) according to following weight proportion, prepare burden: sodium alginate 1.3%, citric acid 0.08%, water 98.62%;
2) will after the water boil of described weight, add the sodium alginate of described weight, in high-speed emulsifying machine, emulsification is 10 minutes;
3) by step 2) material that obtains, be pumped in cooling tank cooling;
4) to be cooledly add the citric acid of described weight during to 50 ℃, then be cooled to room temperature, standby, obtain wall material.
C, the preparation of preserving liquid
1) according to following weight proportion, prepare burden: HFCS 30%, citric acid 0.06%, potassium sorbate 0.06%, flavoring essence 0.05%, water 69.83%;
2) will the water of described weight and HFCS mix after heating boil, then add the potassium sorbate of described weight to stir, then add citric acid and the flavoring essence of described weight, stir even standbyly, obtain preserving liquid.
The preparation of D, fruit-flavored beverage capsule
1) in capsule forming machine, fruit-flavored beverage core and wall material are carried out to capsule shaping;
2) fruit-flavored beverage capsule step 1) being obtained is placed on to preserve and in liquid, boils temperature and reach 85 ℃;
3) fruit-flavored beverage capsule with preserve liquid by weight 3:1, carry out filling, filling rear insulation 30 minutes;
4) spraying cooling, dry rear vanning, obtain fruit-flavored beverage capsule.
Embodiment 3:
The preparation of A, fruit-flavored beverage core
1) according to following weight proportion, prepare burden: water 60%, HFCS 36%, original fruit juice (honey peach original fruit juice) 2.68%, converted starch 1%, vitamin calcium 0.1%, citric acid 0.2%, potassium sorbate 0.01% and flavoring essence 0.01%;
2) heating after the water of described weight and HFCS mixing is boiled;
3) in step 2) add the converted starch gelatinization 10 minutes of described weight in the material that obtains;
4) in the material obtaining in step 3), add potassium sorbate, original fruit juice, the vitamin calcium of described weight to stir;
5) in the material obtaining in step 4), be pumped in cooling tank cooling;
6) citric acid, the flavoring essence that adds described weight during to 50 ℃ to be cooled, stirs 30 minutes until cooling, and normal temperature is standby, obtains fruit-flavored beverage core.
The preparation of B, wall material
1) according to following weight proportion, prepare burden: sodium alginate 0.8%, citric acid 0.05%, water 99.15%;
2) will after the water boil of described weight, add the sodium alginate of described weight, in high-speed emulsifying machine, emulsification is 10 minutes;
3) by step 2) material that obtains, be pumped in cooling tank cooling;
4) to be cooledly add the citric acid of described weight during to 60 ℃, then be cooled to room temperature, standby, obtain wall material.
C, the preparation of preserving liquid
1) according to following weight proportion, prepare burden: HFCS 40%, citric acid 0.04%, potassium sorbate 0.03%, flavoring essence 0.01%, water 59.92%;
2) will the water of described weight and HFCS mix after heating boil, then add the potassium sorbate of described weight to stir, then add citric acid and the flavoring essence of described weight, stir even standbyly, obtain preserving liquid.
The preparation of D, fruit-flavored beverage capsule
1) in capsule forming machine, fruit-flavored beverage core and wall material are carried out to capsule shaping;
2) fruit-flavored beverage capsule step 1) being obtained is placed on to preserve and in liquid, boils temperature and reach 90 ℃;
3) fruit-flavored beverage capsule with preserve liquid by weight 5:1, carry out filling, filling rear insulation 00 minute;
4) spraying cooling, dry rear vanning, obtain fruit-flavored beverage capsule.
Claims (5)
1. a fruit-flavored beverage capsule, is characterized in that by fruit-flavored beverage core, wall material and preserves liquid processing,
Described fruit-flavored beverage core is comprised of the raw material of following weight proportion: water 40～60%, HFCS 30～50%, original fruit juice 2～8%, converted starch 1～5%, vitamin calcium 0.1～0.8%, citric acid 0.2～0.8%, potassium sorbate 0.01～0.08% and flavoring essence 0.01～0.05%;
Described wall material is comprised of the raw material of following weight proportion: sodium alginate 0.8～1.3%, citric acid 0.05～0.08%, water surplus;
Described preservation liquid is comprised of the raw material of following weight proportion: HFCS 30～40%, citric acid 0.01～0.06%, potassium sorbate 0.01～0.06%, flavoring essence 0.01～0.05%, water surplus.
2. a kind of fruit-flavored beverage capsule as claimed in claim 1, is characterized in that described fruit-flavored beverage core is comprised of the raw material of following weight proportion: water 45～55%, HFCS 35～45%, original fruit juice 3～5%, converted starch 2～4%, vitamin calcium 0.1～0.5%, citric acid 0.3～0.6%, potassium sorbate 0.04～0.05% and flavoring essence 0.01～0.02%.
3. a kind of fruit-flavored beverage capsule as claimed in claim 1, is characterized in that described wall material is comprised of the raw material of following weight proportion: sodium alginate 0.9～1.1%, citric acid 0.06～0.07%, water surplus.
4. a kind of fruit-flavored beverage capsule as claimed in claim 1, is characterized in that described preservation liquid is comprised of the raw material of following weight proportion: HFCS 32～38%, citric acid 0.02～0.04%, potassium sorbate 0.02～0.04%, flavoring essence 0.02～0.03%, water surplus.
5. the preparation method of a kind of fruit-flavored beverage capsule as described in claim 1,2,3 or 4, is characterized in that comprising following processing step:
The preparation of A, fruit-flavored beverage core
1) heating after the water of described weight and HFCS mixing is boiled;
2) the converted starch gelatinization 5～10 minutes that adds described weight in the material obtaining in step 1);
3) in step 2) add potassium sorbate, original fruit juice, the vitamin calcium of described weight to stir in the material that obtains;
4) in the material obtaining in step 3), be pumped in cooling tank cooling;
5) citric acid, the flavoring essence that adds described weight during to 50～60 ℃ to be cooled, stirs 20～30 minutes until cooling, and normal temperature is standby, obtains fruit-flavored beverage core;
The preparation of B, wall material
6) will after the water boil of described weight, add the sodium alginate of described weight, in high-speed emulsifying machine, emulsification is 8～10 minutes;
7) material step 6) being obtained, is pumped in cooling tank cooling;
8) to be cooledly add the citric acid of described weight during to 50～60 ℃, then be cooled to room temperature, standby, obtain wall material;
C, the preparation of preserving liquid
9) will the water of described weight and HFCS mix after heating boil, then add the potassium sorbate of described weight to stir, then add citric acid and the flavoring essence of described weight, stir even standbyly, obtain preserving liquid;
The preparation of D, fruit-flavored beverage capsule
10) the wall material that the fruit-flavored beverage core in capsule forming machine, step 5) being obtained and step 8) obtain carries out capsule shaping;
11) fruit-flavored beverage capsule step 10) being obtained is placed on and in the preservation liquid that step 9) obtains, boils temperature and reach 85～90 ℃;
12) fruit-flavored beverage capsule with preserve liquid by weight 3～5:1, carry out filling, filling rear insulation 20～30 minutes;
13) spraying cooling, dry rear vanning, obtain fruit-flavored beverage capsule.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668875.4A CN103689739B (en) | 2013-12-11 | 2013-12-11 | Fruity drink capsule and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668875.4A CN103689739B (en) | 2013-12-11 | 2013-12-11 | Fruity drink capsule and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103689739A true CN103689739A (en) | 2014-04-02 |
| CN103689739B CN103689739B (en) | 2015-06-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310668875.4A Active CN103689739B (en) | 2013-12-11 | 2013-12-11 | Fruity drink capsule and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851154A (en) * | 2017-05-11 | 2018-11-23 | 康师傅饮品控股有限公司 | Embedded particles and preparation method thereof |
| CN108936425A (en) * | 2018-05-22 | 2018-12-07 | 广州市新程食品有限公司 | A kind of fruity pearl and preparation method |
Citations (5)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108851154A (en) * | 2017-05-11 | 2018-11-23 | 康师傅饮品控股有限公司 | Embedded particles and preparation method thereof |
| CN108936425A (en) * | 2018-05-22 | 2018-12-07 | 广州市新程食品有限公司 | A kind of fruity pearl and preparation method |
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| CN103689739B (en) | 2015-06-10 |
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